Cook's tip: Use plant-based butter to make this recipe vegan.
Fondant potatoes
Take your potatoes to the next level with this fondant potato recipe. Buttery and flavoured with garlic and rosemary, they're a guaranteed crowd-pleaser. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Serves: 6
Ingredients
- 6 Medium Maris Piper potatoes (about 800g in total)
- 1 tbsp Olive oil
- 100g Salted butter
- 3 Garlic cloves (thickly sliced)
- 1 Rosemary sprig
- 400ml Hot vegetable stock (made using 1 vegetable stock cube)
Method
Step 1
Cut 2cm off the long ends of all the potatoes so they have two ends that they can stand up on, then peel the skin from the sides. Cut each potato in half again so you have 12 short cylinders.
Step 2
Heat the oil in a lidded deep frying pan over a medium-high heat and fry the potatoes for 5-6 minutes on each cut end, until they have a golden crust. Add the butter and allow to melt, then stir in the garlic and rosemary and allow to cook for 1 minute before carefully pouring in the stock. Add the lid and turn the heat down to gently simmer for 20 minutes, until the potatoes are tender.
